i love pork pies, they are little traditional English pies, these ones have little quail eggs in the middle.
i made them with hot water crust pastry.
we usually have them as a lunch time snack, it was really nice to make my own.
i prefer these small ones rather than a larger ones or picnic sized ones.
first boil 6 quails eggs for 2 minutes then run them under cold water and peel off the shells,
to make the pastry
200g plain flour
40g strong white flour
50g unsalted butter
1 tsp salt
preheat the oven to 200c 400f
add the flours and butter in a bowl and rub together until it resembles bread crumbs
in a pan add the water salt and lard and boil until the lard melts,
pour into the bowl with the flour and butter and mix into a ball of dough
flour work top and roll out,
cut large circles and press into a muffin tin leaving a over hang safe the rest for the lids
1 onion finally chopped
400g pork mince
1 tsp English mustard
1/2 tsp whole grain mustard
pinch of nutmeg
ground pepper and salt
in a bowl mix together all off the filling ingredients
add some of the mixture into each pastry case then add the egg into the centre of each one and then add more mean around each egg and on top.
roll out the rest of the dough and cut circles for the lids and press to the rim of pastry,
make small holes in the middle of each lid then bake for 40 minutes.
add a chicken stock cube into 150ml of water and add 2 leaves of gelatin, after the pies have cooled for 10 minutes pour into the small holes in the lids and leave in the fridge over night to set.
i know its traditional but i don’t like the jelly in pork pies so i skipped that bit.